Summer Mediterranean Salad
Summer Mediterranean Salad - lots of options for swip-swaps and substitutions!
Author: Elizabeth Watson
This summery Mediterranean salad with avocados and fresh peaches is the stuff dreams are made of. It has roasted peppers, perfectly ripe peaches, red onions, briny olives, artichoke hearts, avocado and herbs on a bed of crisp romaine lettuce and cabbage.
The dressing is a simple combo of fresh lemon juice, drizzled extra virgin olive oil, salt and fresh ground black pepper. Eat this al fresco on a hot summer night as is or with your favorite grilled proteins. It is the perfect summer salad!
Ingredients
2 heads romaine chopped, or 1 head frisee or other lettuce
2 ea peaches sliced (optional)
1 can artichoke hearts
1 pint cherry tomatoes halved
½ head red cabbage shredded
6 ea small sweet peppers of any color
10 ea pitted calamata olives halved
¼ ea red onion sliced
3 tsp extra virgin olive oil
2 ea lemons squeezed
1 ea avocado peeled and
¼ tsp sea salt
1 ea black pepper to taste
2 Tbsp fresh mint chopped
2 tbsp fresh oregano chopped
Instructions
Preheat oven to 400. Place whole baby bells on a sheet pan and roast for 20 mins turning once halfway then put aside to cool while preparing other ingredients
Put romaine in large mixing bowl with peaches , artichokes, cherry tomatoes, red cabbage, pitted calamatas and red onions
When peppers are cooled remove stems and large seeds and slice lengthwise. Then add to the bowl with other ingredients. Dress by drizzling with olive oil, squeezing the lemons, sprinkling with sea salt and copious ground black pepper. Mix with hands or tongs until all is distributed and dressed well.
Garnish with fresh mint, fresh oregano, avocado slices, salt and more black pepper.
